Honey is one of the regulars in my rotation of natural sweeteners. It’s also traditionally eaten during Rosh Hashanah, to symbolize a sweet New Year. But the days of the honey bear as the lone option on market shelves is long gone.

As four industry rookies take their places in the premiere series of Food Truck Face Off, host Jesse Palmer will be on hand to oversee the contest as an esteemed panel of judges decides the fate of the hopeful teams. Before you tune in on Sunday at 11|10c for a sneak-peek episode and watch what goes down on the road in Miami, hear from Jesse to learn what to expect from the season. Read on below for an exclusive interview and find out what he would pursue as a food truck concept.

“I’ve walked right in the middle of a sibling rivalry like no other,” Robert Irvine said not long after arriving at Mamma Lucrezia’s in Bellefonte, Pa. While this 10-year-old Italian eatery offered some of Robert’s most-favorite pizza, its decor was dated, and, perhaps more problematically, owner Maria Albegiani and her sister, server Stefania Albegiani, were at odds with each other after years of tensions building in their relationship. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team had to not only overhaul the interior at Mamma Lucrezia’s but also attempt to mend a strained family. Read on below to hear from Maria and see how her restaurant is faring since the renovation.

“We have more than doubled in revenue,” Maria explains of business at Mamma Lucrezia’s. She adds that in terms of diner reaction, “The customers love the food and the new design.”

You don’t have to fly to Germany or even attend an Oktoberfest party to get the authentic experience. Channel the spirit of a Bavarian beer hall at home with this recipe for homemade soft pretzels. Start your from-scratch dough with yeast, sugar, white flour, baking soda and butter, leaving time to let it rest and double in size. When the dough is ready, roll each piece into a rope and form it into a pretzel shape. (Perfect pretzel tip: Make a smiley face holding the ends of the rope, cross them over each other and press them down to connect at the bottom of the “U.”) Then bake them and prepare some spicy mustard and also perhaps sausage, schnitzel and an ice-cold stein of German beer.

Chestnuts may typically give off a distinct holiday-season vibe, but the Food Network Kitchen chefs are changing that, looking to welcome in fall with an innovative twist. This week’s Chopped Dinner Challenge, Chestnut Ravioli with Browned Butter and Thyme, replaces a beloved fall favorite, butternut squash, with a winter-esque basket ingredient, canned chestnuts. To evoke an uncanny butternut squash texture out of those chestnuts, first drain them, reserving the liquid from the can, and finely grind them. Next, add ricotta, Parmesan, the reserved liquid and an egg, and then blend for an enticing ravioli filling.

Start by heating the drained chestnuts in the microwave with water for about 3 minutes or until they’re soft. Once that’s done, add a tablespoon of the reserved liquid and finely grind the chestnuts. Then, add the Parmesan, the ricotta, and a large pinch of salt and pepper, and blend it all together. Once smooth, taste and season as needed. After, add an egg and mix until the ingredients have meshed. Put it in a mixing bowl and reserve.

Is your cold-cuts-on-wheat sandwich routine growing tiresome? We hear you. Whenever we need a dose of creativity to liven up our bread-based meals, we turn to Food Network’s resident Sandwich King, Jeff Mauro. Here are a few favorite Sandwich King creations — some more over the top than others, but all guaranteed to never bore your taste buds.

Sundown on Wednesday marks the eve of 5775 in the Jewish calendar and the beginning of the Rosh Hashana holiday. While most celebrations lack much of December’s New Year’s Eve flair (no Champagne, and there are yarmulkes instead of party hats), the holidays do share one common tradition: Everyone gathers for a huge meal. If you’re looking to amp up your holiday dinner — or you simply want to enjoy a fall-centric menu — give these classic dishes a spin. You might like them enough to incorporate them into your next New Year’s party. After all, who needs caviar when you have kugel? L’shana tova (aka happy New Year!).

Which profession drinks the most coffee? You probably think it’s yours. And if you’re a journalist or media staffer, hoist a mug in your own honor, because you’re right.

According to a survey of professionals conducted by the U.K.-based PR company Pressat, journalists down more cups of joe — upward of four cups a day — than those working in any other profession. Ink-stained wretches are also drenched with java. Blame the long days, late nights and pressing deadlines.

Police officers and teachers, both with high-stress jobs as well, were also found to be big consumers of caffeine, coming in second and third, respectively, on Pressat’s list of the 10 top professions for coffee drinking.

At Narcissa, André Balazs’ and Michelin-starred chef John Fraser’s buzz-worthy restaurant in The Standard Hotel in the East Village, ingredients are sourced from Balazs’ Hudson Valley Farm, and seasonality shines on the menu. The r...

Tonight one professional chef and three amateur cooks faced off in the finale of the first Chopped Ultimate Champions tournament, battling for the chance to win $50,000 and a brand-new car, the largest prize in the show’s history. Amateur cook Keith Young, hero cook Diana Sabater and celebrity cook Laila Ali all had what it takes to beat professional chef Giorgio Rapicavoli, and, in fact, one of them did just that. FN Dish has the exclusive interview with the winner.